Best 4 Warm Cabbage Fennel And Pear Salad Recipes

Warm cabbage fennel and pear salad is a delightful dish that combines the flavors of sweet, savory, and crunchy ingredients. The cabbage and fennel provide a crisp and refreshing base, while the pears add a touch of sweetness and a soft texture. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. It is also versatile, as you can add other ingredients, such as nuts, seeds, or cheese, to customize it to your liking. With its vibrant colors and delicious flavors, warm cabbage fennel and pear salad is sure to be a crowd-pleaser.

Let's cook with our recipes!

PEAR AND FENNEL SALAD

Pear and Fennel Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Whisk 3 tablespoons white wine vinegar with 1/2 teaspoon crushed anise seed, salt and pepper in a serving bowl, then slowly whisk in 1/3 cup olive oil. Add 1 thinly sliced fennel bulb, 2 thinly sliced pears and some parsley; season with salt and pepper and toss. Top with shaved pecorino.

CHOPPED CUCUMBER, PEAR, AND FENNEL SALAD

Chopped Cucumber, Pear, and Fennel Salad image

Provided by Kay Chun

Categories Salad Side No-Cook Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Pear Fennel Cucumber Healthy Low Cholesterol Vegan Pomegranate Bon Appétit Fat Free Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 pounds cucumbers
1 large fennel bulb cut into 1/2" squares
Fresh lemon juice
2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups)
3/4 cup pomegranate seeds
3/4 cup Granny Smith Apple Cider Vinaigrette
Kosher salt
Freshly ground black pepper

Steps:

Cut 2 pounds cucumbers (we like English hothouse so we can skip peeling) into 3/4" cubes. Place in a resealable plastic bag. Place fronds from 1 large fennel bulb cut into 1/2" squares in a resealable plastic bag. Place fennel in a large bowl of water with a squeeze of fresh lemon juice to prevent browning; cover. Chill cucumber, fennel, and fronds overnight. Combine cucumber, drained fennel, 2 pears, peeled, quartered, cored, cut into 1/2" pieces (about 2 cups), and 1/2 cup pomegranate seeds in a large bowl. Add 3/4 cup Granny Smith Apple Cider Vinaigrette; toss to coat. Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Garnish with 1/4 cup pomegranate seeds and reserved fronds.

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE

Warm Red Cabbage Salad with Roast Chicken and Gorgonzola Cheese image

Categories Salad Chicken Blue Cheese Walnut Fall Cabbage Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 13

Ingredients

2 large garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 cup olive oil
3 cups thinly sliced red cabbage
2 1/2 cups shredded cooked chicken
1 small fennel bulb, thinly sliced
1 head radicchio, thinly sliced
1 small red onion, thinly sliced
1 cup coarsely chopped toasted walnuts
1 small carrot, peeled, cut into matchstick-size pieces
1 pear, peeled, cored, cut into 16 slices
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.

WARM FENNEL SALAD

Warm Fennel Salad image

Make and share this Warm Fennel Salad recipe from Food.com.

Provided by GG 38966

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lemon
1 stalk fennel
3/4 teaspoon salt
1/2 cup red onion
12 radishes
3 tablespoons olive oil
2 tablespoons tarragon
2 tablespoons white wine vinegar
1 garlic clove
1/2 teaspoon pepper

Steps:

Fennel: salt it first and let sit for roughly 30 min, then squeeze out water.
Slice the red onions.
Thinly slice the radish.
Skillet: olive oil, lemon juice, white wine vinegar, red onion, garlic, fennel (order of putting things in skillet).
Once all in, cover & simmer until fennel is tender -- 30-40 minute.
Uncover and season and let simmer another 10 minute.
Plate mixed greens & radishes and top them with warm fennel salad.
** Excellent with grilled salmon!

Nutrition Facts : Calories 132.5, Fat 10.5, SaturatedFat 1.5, Sodium 475.1, Carbohydrate 11.3, Fiber 3.8, Sugar 1.1, Protein 1.9

Tips:

Choose the right cabbage. For this salad, a firm head of green or red cabbage is best. Avoid using savoy cabbage, as it is too delicate and will wilt easily.
Slice the cabbage thinly. This will help it to cook evenly and absorb the flavors of the dressing.
Roast the fennel and pears. This will caramelize their natural sugars and give them a delicious smoky flavor.
Make the dressing ahead of time. This will allow the flavors to meld and develop.
Serve the salad warm. This will help to showcase the flavors of the roasted vegetables and the dressing.

Conclusion:

This warm cabbage, fennel, and pear salad is a delicious and healthy dish that is perfect for a fall or winter meal. The roasted vegetables are caramelized and smoky, and the dressing is tangy and flavorful. The salad is also very versatile and can be served as a side dish or a main course. With its vibrant colors and delicious flavors, this salad is sure to be a hit at your next gathering.